Rated 4.83 out of 5 based on 6 votes
- 250 g marjoram (chopped)
- 6 cloves garlic
- 200 g long red chillis
- 2 x mild extra virgin olive oil
- 1 tspn ground tumeric
- 5 x chilli oil
- 1320 ml coconut milk
- 2 Tbls grated palm sugar
- 1/2 tspn tamarind concentrate
- 500 g barramundi fillet
- 50 ml fish sauce
- 50 ml limejuice
- 1/4 x chinese cabage
- 300 g tofu
*I have a bit of a thing for the Northern Territory. The fishing, the weather, the markets, the magnificent landscapes, the whole laid-back nature of the placeâ€”itâ€™s like thereâ€™s Valium in the water up there. Each year I visit to go fishing for a few days. On one trip, my mate Steve Travia cooked me this laksa â€” well really he only added the seafood to it as the laksa base had already been made by his good friend, Aimee, who has a small Asian restaurant in Darwin. She makes the paste and sauce and gives him a bucket of it to put his catch into. You can do the same thing whenever you make the pasteâ€”just make extra, freeze it, then take it away on your next fishing adventure.*
1 handful of bean sprouts, trimmed
1/2 bunch of Thai basil, leaves only
Soak the noodles in a bowl of cold water for 30 minutes to soften. Meanwhile, process the garlic, chilli, lemongrass, turmeric and lime leaves in a food processor or pound using a mortar and pestle.
Bring the coconut milk to the boil in a large heavy-based saucepan. When it starts to boil, add the blended spice paste, palm sugar and tamarind and stir well.
Add the barramundi, bring back to the boil, then turn off the heat and let it sit for 5 minutes, or until the fish is just cooked through. Break the fish into large pieces.
Add the fish sauce, limejuice, cabbage and tofu. Turn the heat back on and cook for a further minute, then remove from the heat.
Divide the noodles and fish among four bowls, spoon over the laksa and garnish with the bean sprouts, basil leaves and crisp-fried shallots. Serve with lime halves.
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this was so yummy, a real tasty number
truly delicious dish, we made it last night with a fresh catch. ‘Print’ recipe or ‘Favourite’ option needed here, cheers
I love Laksa.